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    Stawberry-Rhubarb Coffee Cake

    List of Ingredients




    2 cups all-purpose flour
    3/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/2 cup (1/4 lb) butter or margarine,
    cut into small pieces
    2 large eggs
    1 cup buttermilk
    1 teaspoon vanilla
    Strawberry-rhubarb filling (recipe
    follows)
    Crunch topping (recipe follows)

    Recipe



    In a large bowl, stir together flour,
    sugar, baking powder, and baking
    soda. Using a pastry blender or your
    fingers, cut or rub butter into flour
    mixture until coarse crumbs form.
    Beat eggs to blend with buttermilk
    and vanilla; stir into flour mixture
    just until evenly moistened.
    Spread batter in a buttered 2-inch
    deep 7 by 11-inch or 9- by 13-inch
    baking dish. Evenly spoon filling
    onto batter; coarsely crumble topping
    over filling.
    Bake in a 350 degree F oven until a
    toothpick inserted in center (not in
    filling) comes out clean, 50 to 60
    minutes. Serve warm or cool. Cut
    into 8 to 10 pieces. Makes 8 to 10
    servings.

    Strawberry-rhubarb filling. In a 2- to
    3-quart pan over medium heat, combine 2 1/2
    cups rhubarb, cut into 1/2-inch pieces; 1 1/2
    cups strawberries, rinsed,hulled, and sliced;
    and 1/2 cup sugar. Cover and cook, stirring
    occasionally, until rhubarb is soft when
    pierced, about 5 minutes. Combine 2
    tablespoons cornstarch with 2 tablespoons
    water; add to rhubarb mixture. Bring to a
    boil, stirring. Let the mixture cool.

    Crunch Topping. Combine 3/4 cup all-purpose
    flour and 1/4 cup sugar. With a pastry
    blender or with your fingers, cut or rub 1/3
    cup butter or margarine into flour mixture
    until fine crumbs form. With your hands,
    squeeze the mixture into large lumps.

    From Sunset Recipe Annual 1990 edition ISBN
    0-376-02691-X

 

 

 


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